Beef Tacos with Mango Salsa
Family taco night gets a summery twist with this easy beef taco topped with Monterey Jack cheese, shredded red cabbage and a fresh mango, red onion salsa.
25 Minutes Prep
25 Minutes Total
- 1 ripe medium mango, seed removed, peeled and diced (about 1 cup)
- 2 tablespoons chopped red onion
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1 lb ground beef (at least 80% lean)
- 2/3 cup water
- 1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
- 1 package (10 count) Old El Paso™ Stand ‘N Stuff™ Taco Shells, heated as directed on package
- 1 1/4 cups Old El Paso™ Shredded Monterey Jack Cheese (5 oz)
- 1 1/4 cups shredded red cabbage
- 2 tablespoons chopped fresh cilantro leaves
- In small bowl, mix mango, red onion, lime juice and honey. Set aside.
- In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.
- Divide warmed beef mixture among heated taco shells. Top with cheese, cabbage, mango salsa and cilantro.
- No red cabbage? Use shredded green cabbage. If shredded cabbage has larger pieces, chop into smaller, more bite-size pieces.
- To peel a mango, first stand the fruit on its end, and use a knife to cut straight down on either side, avoiding the large seed in the middle. Slice horizontally and crosswise on the flesh to make diced mango. To save time, purchase already peeled and sliced mango.
Nutrition1 Taco Calories 230 (Calories from Fat 110); Total Fat 12g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 45mg; Sodium 340mg; Total Carbohydrate 18g (Dietary Fiber 2g, Sugars 6g); Protein 12g
% Daily Value: Vitamin A 10%; Vitamin C 15%; Calcium 15%; Iron 8%;
Exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 1 Medium-Fat Meat, 1/2 High-Fat Meat, 1/2 Fat
Carbohydrate Choice: 1